BRAISINGSTEWING TERMINOLOGY AND TECHNIQUE

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BRAISING/STEWINGTERMINOLOGY AND TECHNIQUE
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BRAISING

• Made from foods that are portion size or LARGER
• Considered a combination method of cooking
• Items are usually seared or blanched before
  braised
• Flavor is developed by main item, aromatics, and
  the liquid it is braised in
• Usually thickened with a starch slurry or roux

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Equipment for Braising

• Equipment
• Heavy gauge pot with lid (cast iron is good
  choice)
• Spoons
• Kitchen fork to check for doneness
• Additional pan to store main item while finishing
  sauce
• Butchers twine to maintain shape during cooking

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Ingredients for Braising

• Main Item
• Lamb shank, chicken legs and thighs, etc
• Cooking medium
• Some sort of fat or oil
• Braising liquid
• Stock, wine, velouté, even water
• Aromatics
• Mirepoix, tomato product, bouquet garni
• Garnish

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Technique

• Pre-sear main item
• Using hot pan and cooking medium
• Brown on all sides and transfer to extra pan
• Add the aromatics
• Introducing moisture and flavor
• Helps prevent main item from sticking
• Deglaze pan
• Can be done with alcohol, stock or other liquid
• Add appropriate amount of liquid
• For braising about ½ to 1/3 of item should be
  covered
• Cover and finish braise

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Determining Doneness

• Braised items should be fork tender
• Inserting a kitchen fork into the thickest part
  of portion will help
• If food slides off fork easily, its done
• Sauces should be thick and coat main item
• Proper reduction of sauce is crucial

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STEWING

• Made by cutting food into bite-sized pieces
• Technique for stewing is much like that of
  braising
• Difference is in the amount of liquid
• Stewing requires that the main item(s) are
  submerged in water

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Types of stews

• Blanquette
• Bouillabaisse
• Fricassée
• Navarin

• Goulash
• Ragoût
• Matelote
• Tagine/Tajine

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Determining doneness for stew

• Cut a piece and see
• Meat item should hold its structural integrity
• Meat should not be tough or chewy
• Meat should not be completely shredded